Slab Pumpkin Pie | Sheet Pan Pumpkin Pie | Pumpkin Pie Bars - Glen And Friends Cooking
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- Опубликовано: 5 окт 2024
- Slab Pumpkin Pie | Sheet Pan Pumpkin Pie | Pumpkin Pie Bars
As you can tell - I don't really know what to call these... so today watch Glen Cook pumpkin slab pie? Slab pumpkin pie bars? It's a great Thanksgiving dessert pie with a no-roll press in pie crust.
Press-In Crust: (makes 2 - 9”x13” crusts)
Ingredients
310 mL (1 ¼ cups) cold butter, cut into cubes
60 mL (¼ cup) brown sugar
125 mL (½ cup) granulated sugar
2 mL (½ tsp) salt
625 mL (2 ½ cups) all-purpose flour
Pumpkin Filling:
Ingredients
500 ml (2 cups) pumpkin puree
60 mL (¼ cup) brown sugar
125 mL (½ cup) granulated sugar
5 mL (1 tsp) cinnamon
2 ml (½ tsp) nutmeg
1 ml (¼ tsp) ground cloves
1 ml (¼ tsp) ground ginger
.5 mL (1/8 tsp) ground mace
1 ml (¼ tsp) allspice
Pinch salt
2 large eggs
250 mL (1 cup) cream
Crust Method:
Place all of the ingredients in a food processor and pulse until it looks like wet sand.
Divide between two 9”x13” sheet pans and pressing with your hands.
Refrigerate at least 30 minutes before blind baking.
Preheat oven to 180ºC (350ºF)
Blind bake for 25-30 minutes.
*Unbaked crust pressed into a sheet pan can be frozen for several weeks before use - can be blind baked from frozen.
Filling Method:
Preheat the oven to 220ºC (425°F).
Whisk all of the ingredients together until smooth.
Pour the filling into the crust and bake for 10 minutes.
Reduce the oven temperature to 350° and bake for about 20-25 minutes longer, until the filling is set.
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"Just don't go to Starbucks, and make pumpkin pie!" Best line from the whole video- and I can't wait to make some of my own pumpkin pie in a couple weeks!
T-shirt idea!?!
Along with the infamous
"You have gone too far"
& "Over-pourer's Anonymous"
She was right and with a great attitude.
Pumpkin pie does make the perfect breakfast food... And it's portable! ☺️
My dad always says “I like pie two ways… by myself and with others”. 😊 This will be my go to from now on.
Thank you, Julie! I have recently been mocked at work for "admitting" I ate pumpkin pie for breakfast! With whipped cream, of course!
pumpkin pie is my absolute fave!!! i don't want just "pumpkin spice" stuff...spice things anyway you want but...give me stuff with actual pumpkin in it! i put pumpkin pie filling in a baking dish and eat is as custard. 🥰
Me too!!
@@1929modelagirl 🥰
I like pie for breakfast too and pumpkin is my favorite too, Julie.
When pressing a crust into a pan, using a small custard ramekin or a metal measuring cup to press the crumbs makes the job easier. This also works for graham cracker crusts. This recipe looks very tasty and helpful if you're feeding a crowd at the holidays. I found your channel somewhat recently, and I'm enjoying your videos so much. Thank you!
@@samiam619 That's great! Good luck!
I agree.
For years, I made a double recipe of pumpkin pie and made it in a 9x13” cake pan. I’m glad to see others think outside the box too!
Weren't you cooking in a box? You were cooking outside the pie.
I've been making pumpkin pie for a long time and never considered making bars instead. This is genius. Thanks Glen! I'm doing this for Pie day 2023.
@Glenn and Friends Cooking • Glenn: There are so many things to love about this video. The first is just moving away from the pie shape to the sheet pan. Bars are good not just for company but since pumpkin pie can be frozen, you can have the treat for a longer period of time.
The sheet pan also reminded me you can make tarts instead of a full pie.
I also love the fact that you pointed out that your crust ingredients are the same as a rolled crust except for the addition of the ice water. That gives one the choice of which way to go.
I want to point out that it's not just rolling the crust that puts people off, it's learning how to work the ingredients into a dough without making a "tough" crust. Of course, when we were learning, my family didn't have a food processor so we were probably overworking the dough at that stage.
I also love the fact that you point out the filling doesn't need to be limited to pumpkin. As someone who loves baked acorn squash, I anticipate a teste treat coming. Although, I'm not averse to butternut either. I don't know what adjustments would need to be made to use the brick of frozen squash you can buy, but that expands the use of this recipe to year round.
Excellent "basic" recipe! ~ From another mace lover. 👋
As someone with a big family, this is a great form for pie distribution. As long as the pie filling is thick enough I think it would work. Then no one complains that the pie is gone, because I rolled in with a half-sheet pan.
A fun exchange on pumpkin spices is the Chinese 5 spice mix....
Wedges rule over bars and pumpkin rules them both😎👍👍
This reminds me of the pumpkin pie our school would make for thanksgiving down here in the states
I never was very good at pie crust, but then found a recipe that I found comes out perfectly every time: 4-1/2c flour, 1 pound of butter, 8 oz of cream cheese, - tsp salt. No water, so it can’t get tough. It’s a big recipe (makes 3 double crust pies) but it freezes well, so you can make ahead and use when needed.
Wow! I never heard of anything like this before. Very intriguing. I have a goal to learn to make pie crust myself that is better than what I can buy and I think I'll try this one!! Thanks for sharing!
I will try this.
I do pecan pie bars....I think they are easier . Never thought of pumpkin pie bars, tho.
Recipe please!
Great video clip. I almost passed by this entry but then I saw the sheet pan with pumpkin pie. Oh yeah.
I could do this in a muffin pan and not deal with trying to portion and cut. Thanks for the recipe Glen!
We make single serving mini pumpkin pies (tart-lets) using a muffin pan. I'm the pie dough maker in the family and I just cut circles of dough and press them into each of the muffin holes. I use the popular brand pumpkin pie filling-in-a-can (it's the only one that tastes correct to me). Nice thing about this method is you get more pie crust per serving this way.
I did that with the muffin pan last year along with one standard pie.
Now for some pumpkin cookies and pecan pie bars 😋.
Like the sheet pan squares , they can be brought out on the boat when fishing 👍👍🇺🇸
Currently yours is the only RUclips channel I return to. Thanks for sharing your passions and interests without going over the top with drama and gimmicky click bait!
Just made some pumpkin pies yesterday because I’m making a turkey dinner today. Even though it will be in the 90’s. Air on arctic north. Lol.
I do not like making pie crust so I make a James Beard pumpkin pie filling with a bit of calvados baking this as a custard in a Bain Marie. Lovely.
Love this as someone that can't eat store bought crust because it only taste like chemical/plastic, this is great. I would add come pecans in the crust...yummy
LOL, Julie and breakfast pie sounds like a couple of friends of mine.
Thank you for sharing the press in crust. I never heard of that process.
I always do it like this, I'm too lazy to clean the rolling pin.
Glen mentioned: it's pretty much the same technique as for a graham cracker crust...
You both are such a scream! You are so much fun!
I actually prefer sweet potato pie . Not certain if you can just do a straight substitution of canned sweet potato for canned pumpkin. It's worth a try, tho.
I say you could...let us know if it works please
@Vin Delanos baked small halved butternut squashes in the oven a few days ago. Per half: a tsp or less of melted butter brushed on, then sprinkled with about 1 tsp of brown sugar and a pinch of salt. Baked until tender (I think 375 F). They were delicious and i believe butternut squash would be far better than pumpkin in a pie.
You definitely can! Sometimes when i run out of canned pumpkin from other recipes, I fill up the pie with sweet potatoes and don't tell anyone! So half pumpkin half sweet potatoe.
The sheet pan idea is cool but I'd just buy a crust. We even have rolled crusts at stores that fit any pan. I know it's blasphemy, but pie crusts are a pain to make, cheap to buy and the purchased ones taste fine. This is great for large get togethers. I'll try at Thanksgiving!
This was more of a crumble than a crust. Reminded me of a graham cracker crust, used for cheese cake. And yes, I too am guilty of using the store bought crusts from time to time! 🤫
the homeade is worth! not just time, but tase and texture too. are you cooking to get it over with, or enjoy what you create
@@eileenmeehan7728 sounds delicious Eileen !!
@@superstar5123 exactly. I wanna enjoy the food - homemade pie crust is incomparable.
Great idea! I do love the critique of the recipe at the end of your videos; it gives good insight into the recipe. It's also usually quite amusing!
I made a Sheet Pan Pumpkin Pie for my niece's Thanksgiving Dinner a few years back. It was an immediate success, nothing left. I rolled out the dough however in the future I will pat it into place,I like that idea. Also, to the spices of allspice, ginger,and nutmeg I added five spice powder, this made a more savory pie than sweet. Yum. Love your cooking shows Glen, and learning new ideas.
I add a little moleasses to pumpkin filling!
@@samiam619 and delicious! Recipe is in my 1976 better homes and garden pie book.
I also love pumpkin pie for breakfast too!
Ah, pumpkin pie. I love pumpkin pie!!
Fantastic idea absolutely going to try this holiday. Especially for trying more pies. Hey, wait......this might be dangerous, as eating more pie 🥧 over longer period of time as these are simply Fun Sized. Great vid. Thanks for sharing. 👍👍👍👍
My stepfather always did this when he made pumpkin pie. He's been gone 14 years. Brought back some great memories!
Thank you.
I made the pumpkin spiced cake from this channel - its was delicious but I want to add that the spice mix Glen suggests is spot on. The mace does make a contribution and it was delicious.
I'm one of the few that doesn't like whipped cream, it just dilutes the pie flavour. I love the idea of pumpkin bars/squares, you can just cut off a bite sized piece every time you walk by!! 🎃 🥧😃
We in Australia have only come to know pumpkin pie in the last decade or so since we did an American themed Christmas in 2012/13, and the pie is the one surviving item (besides corn bread). We made too much pastry and filling for our pie dish, and used the leftovers in muffin trays. It makes the perfect ratio of pastry to pie filling and you can just grab a snack pie from the fridge to nibble on at any time. Now we just make mini pies each year. I love the happy dance you do Glen when something just hits the spot!
My favorite stirred, no-roll, press-in pastry is from Fannie Farmer where you stir in a mixture of oil and milk into the flour. Then, press away!
I love the idea of a pressed on crust! Pie crust always makes me crazy. 😊
I making this recipe currently. I found that if you have a square glass container or dish, it really helps packing in the crust
I love pumpkin pie...and pumpkin bread all topped with real whipped cream..!
I like pie crust, but not the soggy crust that happens under most pumpkin pies I've had. So just make pumpkin pudding. I live alone so usually I just scale it back to a 1 egg quantity. I'm afraid I use canned pumpkin/squash and buy the spice mix (both o which have been really hard to find this week). I've been playing around with different milks and sugars lately.
I do 2 things to keep the crust from getting soggy. One is to brush egg white on the crust before baking or par baking. The other is to add a layer of nuts on the bottom of the crust. A layer of protein based something seems to keep the liquid filling from soaking in.
Finally and at long last, pie are square. Cheers Glen.
Pun, fully intended.
Now that’s a pie crust I think I could make. So many friends have said that they have the perfect pie crust recipe, none have ever worked for me. Actually, there is a recipe that I saw on British tv; hot water pe crust! It works well!
Love it! I am going to give this a try, for sure. As a kid, I didn’t like pumpkin pie. My dear mother would always make a special apple pie for me when she made pumpkin for the rest of the family. A few years ago, it was up to me to make dessert for Thanksgiving. I only made pumpkin because that was all I had time for. Surprisingly, I really enjoyed it! After 50 years, I finally decided to give it another chance and now I only require 1 pie at Thanksgiving. But if I have time, maybe I’ll make 2… pumpkins, that is!
THANK YOU for this. A pressed in short crust is the way to go, regular pie crust fights me every time.
Love this Glen!
We used to have a buffet restaurant in the area (now sadly gone) that had small pumpkin pie squares with a tiny bit of whipped cream on top on their desert table. Sunday brunch, middle of the week for dinner, it didn't matter; time of year did not matter, they always had pumpkin pie. Thanks for the idea Glen, I might surprise the rest of the family by making pumpkin slab pie this year.
Great idea! You have saved me because I have been assigned to bring a dessert to Thanksgiving this year. THANK YOU!
Breakfast pie!! So real! Pumpkin Pie has always been my favorite pie - any meal! The crust seemed hard to cut in the pan. Was it? I don’t want to score my pans.
Julie!!!! Woman after my own heart. Great minds think alike. I have been eating pumpkin pie for breakfast since I have been a kid.
I adore pumpkin pie, anytime and for any reason.
Pumpkin pie is a very satisfying comfort food and is perfect for any meal.
Love those spices! I’m’na make this next weekend and I may not share it with anyone.
Loved hear a little chicken meow during the taste test!
Looks great. Being baked in a sheet pan reminds me of something we always had at family functions called. “Pie by the yard”. Which is pie baked in a full sheet pan. The good thing about that is you could have two different kinds of pie in the same pan.
i love your easy recipes too. I think i'm adept at cooking but since i'm studying abroad i don't usually have the equipment or even ingredients to do anything too complex. Always glad to see you two still going strong with your channel, keep it up!
One thing i would love is weighted measurements though. They are the easiest to replicate from since volume of different foods depends on your humidity and types of goods sold at your country/region
The pie crust, especially the edges, is the best part.
I just put my Bacon on the grill, with your recipe, and my wife give a "you can do it again" remark. I tell her about you, and thanks so much, it's 200% better and so much cheaper. We only now get Bacon 200g in store with almost no salt, kind regards Ben South Africa 🍺🍺🍺❤️
Yes!! Pumpkin Pie smothered in whipped cream for breakfast!! I second the motion.
Great recipes - and a vocabulary lesson on the side - I can't wait to use trepidatious in my conversations. (I love this couple - I wish they lived nearby).
Some things are easier when you have the fancy gadgets and kitchen space…like pie crust. In an apartment, this recipe could be a great alternative!
I love pumpkin pie, it's one of the best things about this time of year.
And if I made one of these for a family get together I doubt we'd use it as a way to have smaller portions - one year my father used the excuse that home made pumpkin pie and store bought pumpkin pie were different types of pie as an excuse to take a slice of each. (And then several of us followed his example.)
This inspired this to make an early thanksgiving dinner with this as dessert. Pumpkin sheet pie turned out great. Shortbread like crust was a nice change from normal pie crust.
Yes, Julie! Pumpkin pie for breakfast....lunch....and dinner!!
If you don't mind a suggestion: if you don't like to do rolled pie crusts (or just don't like pie crust) pumpkin pie made with a ginger snap crumb crust is fantastic. (Crush ginger snaps into dust, add enough butter to make it moldable; add cinnamon and nutmeg or other spices if desired. Just like a cheesecake graham cracker crust.)
that sounds sooo good. thanks for the idea
SUMO! I haven't watched that in years, but you jogged my memory and I found it streaming. My Father had a TV show in Hawaii, commentating Sumo in English.
The press in crust is certainly a good soundings alternative to store bought especially if you didn't have a pie pan.
Store bought ready pie crust seems so salty too.
You should try cardamom in pumpkin pie, it's....amazing. In fact, I'm definitely going to try it when I make this recipe.
YES! Team Cardomom here! Cinnamon is overrated.
Yum! Breakfast yes, I like it stirred into a bowl of oatmeal, whip cream of course.
Pumpkin pie anytime any way you make it. Sheet pan looks fun.
I have done something similar with using store brought crescent roll dough for the crust.
Another pie for breakfast fan! I had pumpkin this morning.
What a cool interesting way to serve pumpkin pie
Thanks Glen. I am not happy with my current pumpkin pie recipe. I think it calls for too much milk and not enough egg... bland taste and doesn't set up nicely, so, I will be giving this a go. Appreciate it. (I like rolling out crust too)
I made this today. It was a big hit at Thanksgiving dinner. Delicious.
Yum! I do love Pumpkin Pie. Especially, Pumpkin Chiffon Pie. (Pumpkin with egg whites folded in.)
Hearing you talk about watching Sumo reminded me it was September, and I haven't watched any sumo all month!
After roughly pressing by hand you can use one pan to press the other pan by setting it on top, pressing, then switch positions and repeat. Should help with finalizing. I'm also a fan of spicing the crust. Great video! I never thought to do it this way before. Minimal cleanup! Love it
pumpkin pie is my favorite pie. its one of the few pies i will actually eat.
Thanks Glen! I've had so many gluten free pie crust fails and had gotten a little intimated by gluten free dairy free pie crust, but the press in crust looks much easier to make and form than the roll out kind. I have high hopes for it turning out well, and will have to add this to my list of recipes to try out soon. :) I love pumpkin pie and would love to be able to bring an edible version to my family's holiday parties. My last few attempts at gluten free pie crusts were so bad that we just scooped out the filling and ate it as pumpkin pie custard alongside ice cream and/or whipped cream. 😂 I had just switched to making a vegan pumpkin cheesecake dip for family gatherings because that was easier, but I have missed a good solid pumpkin pie. :)
Wonderful, Glen. I'd want the whipped cream on top. But you used a lot of cream in the pie already. Excellent video. As always! Thank you! - Marilyn
Yum! I’m doing this!
Pie for breakfast!!! Yes!
Thank you for converting a roll out crust to a press in. I make giant apple crisps in a 9x13 dish. This method is genius for that. PS I will now make giant pumpkin pies too!! My family will love it.
Like the pressed crust.
When my son was gluten intolerant we found the easier way to deal with it when it came to pumpkin pie, we added some extra eggs and used a glass or glazed ceramic dish - well buttered and just did crustless pumpkin pie.
What a FANTASTIC 💡!
I'd love to see you do a Dried Apple (Apple Schnitz) Pie, my Gran used to make them and we'd sneak a slice for breakfast. They're very flat but very flavorful. Note: her version was not the Amish version which mashes rehydrated apple schnitz into an apple-butter consistency; the dried apple slices were still recognizable as such.
Just have tell you that I made this for Sunday lunch dessert for my special friend. It was wonderful! So delicious! I love the crust, that it is sweet and oh so easy to make. He loved it it! And a la Julie, I had some for breakfast this morning. Yum! Cheers! Charlotte in Kennesaw, GA
oooh, those do look wonderful, and your happy dance indicates that are as wonderful as they look!
i've never used heavy cream, and i'd need to make a gluten free base, but i think this'll be an october treat
He didn't mention it but I often use canned evaporated milk and save the heavy cream for the topping. A lot cheaper in these inflationary times too.
My go to is sweetened condensed milk for pumpkin pie. The shirt pan method looks awesome.
I’m with Julie-I love pie for breakfast!!❤🎉
My mother would separate the eggs, whip the egg whites and fold them into the custard mix. Voila! Pumpkin chiffon pie. Just a little bit lighter texture but reduces or even eliminates the need for cream…or whipped cream. She did it with lemon pie, coconut cream pie…you name it. I really enjoy your videos. I also might have old cookbooks for you but I don’t know how to proceed with that.
My mother (of 10) made her pumpkin pies this way as well (separating the eggs). Either way, I love pumpkin pie (breakfast included!).👍
I love the use of the word "trepidatious"!
I love pumpkin roll.
Needs the Flob Molly most definitely but good none the less. Today is April 14th 2024 and i still have a large pumpkin on my front porch from last September 2023. Although the weather was milder this Winter, we still had some deep freezes here, I have never had one last this long.
What a neat idea!!! Thank you for sharing friend!
Pumpkin pie is my favorite! I generally make it in the big muffin tins for individual servings, then freeze and bag. I prefer the crumb crust but will occasionally make pie crust instead. I haven't tried it in sheet pan but that seems like the easiest method yet!
I have made this with a nut crust… it is really easy and pecans go so well with pumpkin… I don’t eat breakfast but if I did I’d eat pie… lol